Artigo · Revista · 2026

Formulation and sensory evaluation of gluten-free cookies utilizing maize, soybean, and orange-fleshed sweet potato

Vera Wemoye Abajegebawo, Nana Baah Pepra-Ameyaw, Abena Boakye, Frances Wendy Grant, Kwadwo Owusu Akuffo, Mary Amoako

Food and Humanity

• Acesso fechado

Ir para a editora10.1016/j.foohum.2026.101258